Old-Fashioned German Potato Salad
This Old-fashioned German potato salad is made with crisp bacon, grainy mustard, and cider vinegar. It's a warm, no-mayo classic that comes together in about 40 minutes and works for weeknights or casual get-togethers.
Servings: 6 servings
Ingredients
- 2 lbs waxy potatoes preferably baby red (see notes)
- 1/2 lb bacon cut into 1/2-inch pieces (see notes)
- 2 tablespoons vegetable oil
- 1/2 medium red onion finely chopped
- 1 tablespoon grainy mustard
- 3 tablespoons apple cider vinegar
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Scrub the potatoes and place them in a large saucepan. Add 1 tablespoon of salt and cover with cold water.
- Bring to a boil and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and set aside until cool enough to handle.
- While the potatoes cook, cook the bacon in a large skillet over medium heat until crisp.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 4 tablespoons of the bacon fat in the pan and discard any excess.
- Add the vegetable oil to the reserved bacon fat and warm over medium heat.
- Add the chopped red onion and cook for 3 to 4 minutes, until softened but not browned.
- Reduce the heat to low and stir in the grainy mustard and apple cider vinegar until well combined. Remove from the heat.
- Cut the warm potatoes into 3/4-inch cubes and transfer them to a large mixing bowl.
- Crumble or finely chop the cooked bacon and add it to the potatoes.
- Pour the warm bacon dressing over the potatoes and gently toss to coat.
- Add the chopped chives, season with salt and freshly ground black pepper, and toss again to combine.
- If needed, add a small amount of additional vegetable oil or vinegar to achieve a lightly glossy finish without excess liquid.
- Serve warm or at room temperature.
Notes
Storage and Reheating
Warm German potato salad can be covered and stored in the refrigerator for up to two days. To reheat, place the potato salad in a microwave-safe dish, cover it, and heat on medium (50%) power, stirring every 60 seconds until it's warmed to your liking. Times will vary by microwave wattage.
Nutrition
Calories: 321 | Total Fat: 20g | Cholesterol: 25mg | Sodium: 384mg | Carbohydrates: 28g | Fiber: 4g | Sugar: 2g | Protein: 8g